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Wednesday, February 3, 2010

Volaille a la crème

This was surprisingly easy to make, especially since I made the Creme Fraiche a few days ago. I used chicken thighs because they are my favorite part of the chicken. It is tender and juicy. The Creme Fraiche gives the sauce a slight sour taste reminiscent of Stoganoff. I am serving the dish over some penne pasta tonight. But it could be served marvelously with some fresh veggies.